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Monday, July 15, 2013


  1. Idly rice/Boiled rice /Puzhunghal arisi – 4 cups ( the ratio of rice & dal is 6:1.. I use 8:1 for good quality dal)
  2. Urad dal – 1/2 - 3/4 cup (depends on the quality of dal)
  3. Fenugreek seeds – 1 tsp
  4. Crystal Salt/Kallu uppu – 1 handful (to taste)
  5. Water – As needed

Method in wet grinder

  • Wash and soak the rice .Wash and soak urad dal & methi seeds together. Soak  for 2 hrs  .
  • Grind urad dal with fenugreek seeds first by adding enough water in between.Make sure u add water every now & then so that the urad dal rises well and u'll get a light , fluffy batter. Please do not add all the water in the beginning.For grinding urad dal , u need 1.5 - 2 cups of water in total .
  • Grind till it comes out like a ball(should be a paste) (It takes nearly 15-20 mins in table-top wet grinder).Now remove .Keep it in a big vessel so that it holds double the quantity of batter. 
idli-dosa batter tile 1
  • Add the rice & crystal salt with 1/2 cup of water while the grinder is running.
  • Add water in the middle (Whenever necessary).It should become a smooth paste (May take 20-25 mins in table-top). The water it consumes will be around 2.5 cups.Adjust ..Now remove the rice and put it in the same vessel.
Idli-dosa batter tile 3
  • Mix it thoroughly with ur hand.(This helps for fermentation) .Let the batter ferments overnight or at least for 12 hrs.
Idli-dosa batter tile 2
  • The next morning , don’t mix the batter again. Even if it is over flown,take the extra batter in a separate vessel. Use a ladle and start taking from one side and pour it into the idly mould. Even the next day,take the batter from the same side.IDLI remains very soft up to 3 days.
  • Steam it in the idly pot for 10-15mins and serve hot with sambar!!
Idli-dosa batter tile 4

If u want to make dosa with the same batter , take the required quantity of batter separately in a bowl and add little water( 1/4 cup) to make it thin and make dosas. U'll get a crispy dosa for sure !!
NOTE: Poha/Aval is optional.U can use based on the quality of rice & urad dhal.Add 1/4 cup of poha for the above recipe if u wish to use it..

Follow this method and enjoy eating soft idlies:)
TIPS FOR CRISPY DOSA (Like in restaurants)

  • Dry roast 1 cup of Sago/Sabudana/Javvarisi and powder it. Add just 2 tsp into the batter ,mix well and make ur dosa.It will be very crispy:)This is the secret of restaurant dosa;)
  • For getting the golden crust for dosas, add little sugar or pinch of jaggery in the dosa batter..
  • To get crispy dosas with less oil : after pouring the dosa batter , spread it well, keep the flame high for 2 mins. The sides will lift. Now flip the dosa , cook in sim flame. Remove.
  • One more method is , just keep the flame high after spreading the batter, close the dosa tawa with a lid and cook for sometime. No need to flip.Just remove n serve hot.By this way , u'll get a nice golden colored crispy dosa !!

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